Protein allelic composition, dough rheology, and baking characteristics of flour mill streams from wheat cultivars with known and varied baking qualities

Cereal Chemistry

Volumn 79, Issue 5, 2002, Pages 720-725

  Menkovska, M ^a   Knezevic, D ^a   Ivanoski, M ^a  

^a SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; MILLING (MACHINING); PROTEINS; QUALITY CONTROL; WATER ABSORPTION;

BREAD MAKING; BREAD WHEAT; BREADMAKING QUALITY; DOUGH RHEOLOGY; FLOUR MILL STREAMS; GLUTEN PROTEIN; MACEDONIA; QUALITY CHARACTERISTIC; TECHNOLOGICAL QUALITIES; WHEAT CULTIVARS;

GRAIN (AGRICULTURAL PRODUCT);

GLUTEN;

ARTICLE; BREAD; DOUGH; ELECTROPHORESIS; FLOUR; FOOD PROCESSING; GRAIN; HARDNESS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; QUALITY CONTROL; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0036733024     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.5.720     Document Type: Article

References (59)

1. Biochemical test for the evaluation of wheat technological quality: Their potential in breeding programs
2. Characterization of functional protein complexes in flour mill streams. 2. Difference between wheats of differing mixing requirements
3. The rheology of concentrated gliadin solutions
4. Rheology and chemistry
5. Diversity of grain protein and bread wheat quality II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics
6. Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality
7. Wheat cultivar identification by gliadin electrophoregrams. I. A. Aparatus, method and nomenclature
8. Biochemical and breadmaking properties of wheat protein components. II. Reconstitution baking studies of protein fractions from various isolation procedures
9. A study of gliadins of soft wheats from the Eastern United States using a modified polyacrylamide gel electrophoresis procedure
10. Effect of 1B/1R chromosome translocation on milling and quality characteristics of bread wheats
11. Relationship between protein composition and mixograph and loaf characteristics in wheat
12. Milling and baking quality of 1Bl/1Rs translocation wheats. I. Effect of genotype and environment
13. Loaf volume and protein content of hard winter and spring wheats
14. Relative contribution of LMW and HMW glutenin subunits to dough strength and dough stickiness of bread wheat
15. Characterization and quantification of native glutenin aggregates by multistacking sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) procedures
16. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. I. Quantitative effects of total amounts on breadmaking quality characteristics
17. Quantitative determination of high molecular weight glutenin subunits of hard red spring wheat by SDS-PAGE. II. Quantitative effects of individual subunits on breadmaking quality characteristics
18. Protein distributions among hard red winter wheat cultivars as related to environment and baking quality
19. Physical and biochemical properties of wheat protein fraction obtained by ultracentrifugation
20. Comparative effects of 1BL/1RS translocation in relation to protein composition and milling and baking quality of soft red winter wheat
21. Wheat proteins
22. The effect of wheat flour proteins on mixing and baking-correlations with protein fractions and high molecular weight glutenin subunit composition by gel electrophoresis
23. Relationship of gluten protein composition to breadmaking quality of HRS wheat grown in North Dakota
24. The HMW glutenin subunits and Glu-1 alleles compositions of Macedonian wheat varieties
25. Allelic variation at Gli-loci in some Macedonian wheat cultivars
26. Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition
27. Dough and baking quality of wheat lines deficient in glutenin subunits controlled by the Glu-A1, Glu-B1, and Glu-D1 loci
28. Characterisation of low molecular weight glutenin subunits by reversed-phase high-performance liquid chromatography, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and N-terminal amino acid sequencing
29. Milling, rheological, and end-use quality of Chinese and Canadian spring wheat cultivars
30. Identifying the baking quality related components of wheat flours
31. Wheat proteins: Characterization and role in flour functionality
32. Flour polypeptides related to wheat quality
33. Changes in the gliadin fraction(s) during breadmaking: Isolation and characterization by high performance liquid chromatography and polyacrylamide gel electrophoresis
34. Gliadin in crumb of bread from high-protein wheat flours of varied breadmaking potential
35. Technological quality of some bread wheat varieties: I. Relation with gliadin proteins
36. Technological quality of some bread wheat varieties: I. Relation with gliadin proteins
37. Kernel quality properties of some bread wheat varieties in connection with the composition of blocks of gliadins
38. Wheat kernel quality properties in relation to the composition of HMW glutenin subunits
39. Milling properties of wheat varieties grown in Macedonia
40. Blocks of gliadin components in winter wheat detected by one dimensional polyacrylamide gel electrophoresis
41. Use of the SDS-sedimentation test and SDS-polyacrylamide gel electrophoresis for screening breeders samples of wheat for breadmaking quality
42. Statistical relationships between HMW subunits of glutenin and breadmaking quality of Canadian grown wheats
43. The study of gliadin polymorphism of some wheat cultivars by means of one- and two-dimentional electrophoresis
44. Varietial improvement in the bread-making quality of wheat: Contributions from biochemistry and genetics and future prospects from molecular biology
45. Identification of a high molecular weight subunit of glutenin whose presence correlates with breadmaking quality in wheat of related pedigree
46. Wheat storage proteins: Their genetics and their potentional for manipulation by plant breeding
47. Allelic variation of glutenin subunits and gliadins and its effects on breadmaking quality in wheat: Analysis of F5 progeny from Chinese Spring. (Hope 1A)
48. Contribution of allelic variation of glutenin subunits and gliadins to breadmaking quality
49. Composition and functionality of wheat flour components
50. Bread
51. Dependance of wheat technological quality as raw material for the processing industry on the replacing of cultivars into assortment and agroecological conditions
52. Blocks of gliadin components in wheat genetics, breeding and seed growing
53. The relationship between high-molecular-weight glutenin subunits, bread-making quality and yield of winter wheat
54. Association between individual gliadin proteins and quality, agronomics and morphological properties of wheat cultivars
55. Glutenin-protein formation during the continium from anthesis to processing